01.31.06
Posted in Italian Food and Wine at 10:24 am by casavarese
Discover the taste of Italy. Cooking authentic and delicious Italian food
Wonderful Italian cuisine and lifestyle online recipes. Italian food and wine.
Spaghetti Bolognese. Italian Recipes
1 pound spaghetti
1 large lean ground beef
1 cup beef stock
2 tablespoons Italian olive oil
1 medium onion, chopped
1/2 carrot
1/2 celery
1 cup dry Italian white wine
1/2 cup milk
1/8 teaspoon nutmeg
1 cans Italian tomatoes
3 tablespoons tomato puree
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
1 cup parmesan cheese
Heat olive oil in a large skillet over medium heat. Add the onion and sauté until soft, around 4 - 5 minutes. Add ground beef, until meat loses its raw
colour, around 6 minutes.
Mix carrot and celery into ingredients and cook over medium-high heat for 2 minutes. Add the wine and cook until wine is evaporated, 4 - 6 minutes. Stir in milk and nutmeg; reduce heat to medium and cook until meat is evaporated, around 3 - 4 minutes
Press tomatoes and their liquid through a sieve into a bowl; discard seeds. Stir sieved tomatoes, beef stock, tomato puree, salt, basil, thyme, pepper and bay leaf into meat mixture. Heat to boiling; reduce heat to low. Simmer uncovered, stirring frequently, until most of the liquid is evaporated and the sauce is thick, around 1 - 1 1/2 hours. Remove and discard bay leaf.
Just before serving time, cook spaghetti in a large pan of boiling salted water just until al dente, 8 - 18 minutes depending on thickness of pasta. Drain well. Sprinkle parmesan cheese on top.
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01.30.06
Posted in Italian Food and Wine at 11:30 am by casavarese
Discover the taste of Italy. Cooking authentic and delicious Italian food
Wonderful Italian cuisine and lifestyle online recipes. Italian food and wine.
Spaghetti Sauce Puttanesca. Italian Recipes
3 Anchovy fillets, chopped
2 Tablespoon Italian olive oil
4 Can Italian plum tomatoes
2 Tablespoon Fresh basil
2 Tablespoon Fresh oregano
1 Large head garlic, diced and crushed
2 Tablespoon Capers
1/2 Cup Italian black olives, pitted and halved
Heat olive oil in large skillet. Add anchovies and stir together until oil and anchovies make a rich paste. Add the tomatoes to the paste liquid. Break up the Italian tomatoes and cook for 2 hours, then add the basil, oregano and half the garlic. Cook for around 6 hours, adding water as needed. The sauce will become a dark, rich red. In the last 30 minutes, add the remaining garlic, olives and capers. Cook for a few minutes to blend the ingredients. Serve over pasta and add grated Parmesan cheese.
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01.29.06
Posted in Italian Food and Wine at 12:26 pm by casavarese
Discover the taste of Italy. Cooking authentic and delicious Italian food
Wonderful Italian cuisine and lifestyle online recipes. Italian food and wine.
Focaccia Versiliese. Italian Recipes
2 tablespoons dried yeast
1 cup warm water
2 cup flour
1 cup corn flour
1 tablespoon Italian olive oil
1 tablespoon rosemary, chopped
4 sage leaves, torn
3 1/2 oz Italian olives, pitted
2 tablespoon garlic, crushed
2 tablespoons salt
Mix the yeast into a large mixing bowl with the water and let stand for 10 minutes. Add in the Italian olive oil, rosemary, sage, olives and garlic. Mix in the flours, salt and stir until the dough is thick and smooth. Knead by hand until the dough is firm and elastic.
Set the dough in a lightly oiled container, cover with plastic wrap and let rise until doubled. Place the dough into an oiled baking pan. Cover and leave for 30 minutes until it has half risen.
Preheat oven to 400F, dimple the top of the dough and sprinkle with salt and 2 tablespoons of Italian olive oil. Bake for 25 to 30 minutes until golden brown.
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